Description
These Iced Oatmeal Cookies are a delightful Crumbl copycat recipe featuring soft, chewy oatmeal cookies topped with a sweet vanilla glaze. Perfect for anyone craving a comforting and classic treat with a hint of cinnamon and nutmeg spice, these cookies combine the heartiness of old-fashioned oats with a smooth, sugary icing that adds just the right amount of sweetness.
Ingredients
Scale
Cookie Dough
- 1/2 cup softened butter
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg (room temperature)
- 1 & 1/4 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Icing
- 3/4 cup powdered sugar
- 1.5 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in texture. Then add the egg and vanilla extract, mixing thoroughly until well combined.
- Mix dry ingredients: Stir in the all-purpose flour, old-fashioned oats, cinnamon, nutmeg, baking soda, and salt into the wet mixture, just until the dough is combined to avoid overmixing and tough cookies.
- Shape and bake cookies: Using a cookie scoop, portion rounded scoops of dough onto the prepared baking sheet and flatten each slightly. Bake in the preheated oven for about 10 minutes, until the cookies are soft but fully baked.
- Cool and ice cookies: Allow the cookies to cool on the baking sheet for about 20 minutes before transferring them to a cooling rack. Meanwhile, whisk together powdered sugar, milk, and vanilla extract to make the icing, then drizzle it over the cooled cookies to finish.
Notes
- For best texture, ensure the butter is softened but not melted before creaming.
- Room temperature egg helps create a smooth batter.
- Use old-fashioned rolled oats for the best chewy texture.
- Do not overbake cookies; they should remain soft in the center upon removal.
- The icing can be adjusted in thickness by adding more powdered sugar or milk as needed.
